Amy's Tuna Mac

I made Amy's tuna mac for the first time this summer today.  I couldn't find the recipe so I wasn't sure whether I got all the ingredients, but after I made it and I wanted to figure out the PointsPlus value, I realized that I had posted it on Weight Watchers in my recipes last year.  And I remembered all the ingredients.
According to Amy the "key" ingredients are the specific pickles, Heinz Premium Dills.  I have never found them here, but we can get them in Pittsburgh when we go to visit Larry's daughter.  And Amy can get them from her brother in New Hampshire.  And the other necessity is Miracle Whip, not Mayo, but Miracle Whip.

Amy's Tuna Mac
Ingredients:
12 oz pasta cooked al dente
3 - 6 oz. cans tuna
1 1/2 cups chopped onions
1 1/2 cups chopped celery
3 cups chopped Heinz Dill pickles
1/2 cup Miracle Whip
Salt and Pepper to taste

 Chop, chop, chop and combine all the ingredients.

Before I added the Miracle Whip I took some out so it wouldn't be as fattening but much to my surprise, when I calculated the points, it turns out that Miracle Whip only has 1 PointsPlus per tablespoon. 

1 cup of pasta salad - 4 PointsPlus.

Blueberry Muffins

I had loads of blueberries so thought I would make some blueberry muffins.  I found a recipe that had great reviews and decided to make it.  The original recipe is at the AllRecipes Site http://allrecipes.com/Recipe/to-die-for-blueberry-muffins/detail.aspx but I changed it a little and that's what I'm including here:

BLUEBERRY MUFFINS
INGREDIENTS:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
2 tablespoons sugar or enough to cover

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C). Grease 10 muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. 
3. Place vegetable oil into a 1 cup measuring cup; add the egg and milk. 
4. Mix this with flour mixture. 
5. Fold in blueberries.  
6. Fill muffin cups 2/3.
7. Sprinkle with sugar.

Bake for 20 to 25 minutes in the preheated oven, or until done.



The original recipe called for making 8 large muffins and they had a crumb topping.  I eliminated the crumb topping and increased the muffins to 10 and it was still 6 PointsPlus per muffin.  But they were good.  I ate one before I calculated the Points.

The Galloping Gourmet's Cauliflower with Carrot "Cheese" Sauce

Saw this on Rachael Ray this morning and definitely want to try it. I used to love watching The Galloping Gourmet back in the day. That's where I learned to make clarified butter which I would never use today.  http://www.rachaelrayshow.com/food/recipes/galloping-gourmets-cauliflower-carrot-cheese-sauce/

Ingredients

• 4 cups cauliflower florets
• 3 carrots, peeled and sliced into ½-inch rounds (yield 1 ½ cups)
• 1/2 cup evaporated skim milk
• 1/4 cup water
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon salt
• Pinch cayenne
• Pinch cumin
• 1/4 cup freshly grated Parmesan cheese
• Dusting of smoked paprika

Yields: Serves 4

Preparation

Steam cauliflower 18 minutes or until tender but not mushy. Set aside.

Cook the carrots in the evaporated milk and water, covered, in a medium saucepan, 10-15 minutes or until very soft. Place the carrots and cooking liquid, mustard, Worcestershire sauce, and lemon juice in a blender, and whiz for 2-3 minutes or until smooth and glossy. Add the salt, cayenne, and cumin, and whiz to mix.

Place the cauliflower in a small baking dish. Spoon the carrot sauce over the cauliflower and scatter the Parmesan cheese over the top. Brown under a preheated broiler 4 inches from heat and serve, garnished with a dusting of smoked paprika.

Per serving: 92 calories, 2 g fat, 1 g saturated fat (9% calories from saturated fat), 13 g carbohydrate, 6 g protein, 3 g dietary fiber, 356 mg sodium. Exchanges: 3 Vegetable, ½ fat

Graham Kerr, Growing at the Speed of Life – page 111

Meat Loaf and Chicken Salad

With a painful neck there isn't much to do that is any fun that doesn't involve creating more pain in my neck so I pretty much have been listening to books and doing some cooking.  I like to cook when I have a good book to listen to since I can multi-task.


I made Larry's favorite, meatloaf, so he could have it tonight while I went to work.  I'm not a meatloaf fan so it is always good for a night when I'm not home.

I used the recipe from a previous post but I never had a picture with it.
http://dinnerbook.blogspot.com/2010/06/better-meatloaf.html

Leftovers in an Omelet

I must be trying to get rid of everything in the refrigerator.  Tonight we couldn't decide what to have for dinner.  Was it going to be leftover pork tenderloin, AGAIN or another salad.  Then I thought, what about an omelet.  I took everything I could find and put it all together and we had a delicious omelet.

The ingredients I had on hand were:
Baby Portobello Mushrooms
Green onions
Red, Orange and Yellow Peppers
Zucchini

I sauteed all the ingredients first and then added beat up eggs mixed with some water.  When the eggs were almost set I added freshly shredded Parmegiano Reggiano and then sprinkled some Parmesan & Romano grated cheese over the top after the shredded was melted.

It was almost like a frittata but I didn't have any potatoes.  I'm so much better at creating things at the last minute than having to plan a meal.

Kitchen Sink Salad

When I was a kid my brother had a birthday party at Jahn's Ice Cream Parlor in the Bronx and we got the "kitchen sink" which served everyone. It had all the flavors and toppings you could want.  Here's a link to an article in the NY Times about the last remaining Jahn's location.

I felt like the salad we had for dinner tonight was like that too. Larry had his with leftover pork tenderloin and I had mine meatless.  They not only tasted delicious but I though looked good enough to eat.

Ingredients:
Greens (spinach & field greens)
Green onion
Tomato
Mushrooms
Nectarine
Strawberries
Blueberries
Pineapple
Goat Cheese
Sunflower seeds

Seasonings

I've made a few different seasoning blends but I bought an Herbes de Provence that I have never used and the container didn't itemize out what was in it so I looked it up.
I'm going to include all my recipes right here for future use.  I found it very handy to tape the ingredients for each mixture on the jar when I make it so I never have to wonder where I put the recipe but this will be a handy spot too.

Emeril's Herbes de Provence
2 tablespoons dried savory
2 tablespoons dried
2 tablespoons dried thyme
2 tablespoons dried2 tablespoons dried basil
2 tablespoons dried
2 tablespoons dried fennel seed
In a small mixing bowl, combine all the ingredients together. Store in an air-tight container. 

Blackened Seasoning
2 tablespoons ground paprika
1 tablespoon ground cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
2 teaspoons garlic powder
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dfied basil
1/4 teaspoon dried oregano
Mix all ingredients together and store in air-tight container.

Emeril's Essence
5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablespoons onion powder
2 tablespoons cayenne pepper
2 tablespoons dried oregano
2 tablespoons dried thyme
Combine all ingredients in a small mixing bowl and blend well.  Store in an airtight container in your spice cabinet for up to 3 months.


Italian Seasoning
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1 teaspoon rosemary
1 teaspoon thyme
1/2 teaspoon paprika
1/2 teaspoon black pepper
Combine all ingredients and store in airtight container.

Meal in a Glass

I normally don't like to drink my calories (Points Plus) but sometimes it's good, especially if it's something cold on a hot day.
Well, today wasn't hot but I was in the mood for a smoothie and I knew Larry would take me up on the offer to make one for him too.  I haven't made one of these in a long time but I still had a lot of fruit left over from bridge the other night and this was a good way to enjoy it.  I usually have a bag of frozen mixed fresh fruit that I buy from BJs.  Is that right, can frozen be fresh?  Anyway, I think it's fast frozen fresh fruit, no anything added but I didn't have that this time but I did have a bag of just strawberries.  I like to use the frozen fruit because it helps make the smoothie colder and thicker.  This is the recipe I made today.

Strawberry Banana+ Smoothie
1 pkg Weight Watchers Strawberry Banana smoothie (these are available at WW meeting locations)
1/2 cup skim milk plus enough ice to bring it up to 1 cup
Handful of blueberries 
Handful of strawberries
1/2 banana 
Pineapple equivalent to handful (too messy to grab a handful)
1/2 container (3 oz) Blueberry nonfat Greek yogurt        
    (I like the Greek yogurt better because it is thicker)
1/2 tsp vanilla
Splenda to taste
Put all ingredients into blender and process at Frappe setting (next to the highest on my machine) until all the ingredients are blended and the ice is completely dissolved.  Better without any ice pieces in it.  Sometimes I can taste tiny little pieces of ice and I just throw it all back in the blender until smooth.  It makes a large, thick, cold, filling, and delicious drink good for a snack or meal.  4.5 Points Plus

Zucchini Soup and Pico de Gallo

I went to Wegmans the other day and they were giving out samples of Zucchini Soup.   If they weren't giving out samples, I don't think I would have been tempted to make it. But after I tasted it I couldn't believe how good it was.  I bought all the ingredients and went home and made it for dinner.  Since I bought a bunch of cilantro for the soup, the next day I made Pico de Gallo, and that story I already told about the jalapeno and my contacts.



BEFORE

AFTER   

Wegmans Zucchini Soup

Click here for the original

Makes: 8 cups
Active Time: 35 mins
Total Time: 45 mins

• 1 Tbsp Wegmans Pure Olive Oil
• 1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Chopped Onions
• 1 Tbsp chopped Food You Feel Good About Peeled Garlic
• 4 small (2 lbs) zucchini, 1/2-inch dice (about 6 cups), divided
• 1 carton (32 oz) Food You Feel Good About Chicken Culinary Stock
• 1 bunch green onions, thinly sliced (about 1 cup), divided
• 1/2 bunch cilantro, stemmed, chopped (about 1 1/4 cups)
• Salt and pepper to taste

You'll Need: Handheld blender
Directions

1. Heat olive oil in stockpot on MEDIUM-LOW. Add onion and garlic; reduce heat to LOW. Cook, stirring often, about 10 min, until onion is soft and translucent, but not browned.

2. Add about 4 cups zucchini to pot. Cook 5 min. Add stock; bring to a simmer on HIGH.

3. Add half the green onions. Reduce heat to MEDIUM; simmer 2 min. Remove from heat; add cilantro.

4. Puree soup carefully with handheld blender until smooth. Return to MEDIUM heat. Add remaining 2 cups zucchini. Simmer 8-10 min until zucchini is tender. Season to taste with salt and pepper; ladle into warm bowls. Garnish with remaining green onions.


Option(s):
Garnish with Vermont Creamery Goat Cheese and thinly sliced radishes.


Nutrition Info: Each serving (1 Cup) contains 60 calories, 7 g carbohydrate, (2 g fiber), 3 g protein, 2 g fat, (0 g saturated fat), 0 mg cholesterol, and 230 mg sodium.
Zucchini Soup
Ingredients

Pico de Gallo

I didn't really know what the difference was between Pico de Gallo and Salsa until I looked it up today. All I knew was that I wanted to make Pico de Gallo like we had in Mexico but maybe not quite as hot so my lips and mouth wouldn't burn for an hour afterwards. Well, the difference is that salsa is cooked and pico de gallo is fresh.
Here is my recipe for the pico de gallo. You can really add whatever you like and make it to the degree of hotness that is good for you. When we had it at Kris's she had corn in it which was really good but I wanted to keep this at a Zero Points Plus level. If I wanted to make it more hearty I would add the corn and some beans too, either black, white or kidney. Then it would be a good vegetarian meal. The amounts are up to you but put in a lot of everything because it isn't all about the tomatoes. The following recipe list what I used.  I almost forgot to mention that I wasn't sure what type of hot pepper I would like so I bought a few different ones to try.  There was one that was just called hot pepper and that burned as soon as you put it near your lip.  But when we used the Jalapeno in the recipe it didn't add much hotness so we took out some of the salsa and put it in a separate dish with 2 large pieces of the hot pepper and let it soak overnigt.  Then I added the hot salsa back into the rest but not the pieces of pepper.

Pico de Gallo

• 6 Tomatoes
• 1/2 Lg Onion
• 1 Red Pepper
• 1 Jalapeno, seeds removed
• 2 Green Onions
• Fresh Cilantro
• Fresh lime juice
• Salt to taste

Dice the tomatoes, onions, red pepper, green onions, and jalapeno into a bowl.  Chop up fresh cilantro but leave off the long stems  and add that too.  Mix in the cilantro then squeeze in lime juice add salt and mix again.

I got Coco Chips at BJs, 23 for 3 Points Plus and they taste great with the pico de gallo.

New Strawberry Rhubarb Crisp

I updated my strawberry rhubarb crisp recipe today but haven't tested it yet to see how it came out.  I'm having bridge club here tomorrow night so I made two.  One for them and one for Larry.  

In looking over Emeril's recipes, and other recipes such as Quaker Oatmeal cookies, it seems like everyone has been trying to take some of the fat and sugar out of their recipes.  I noticed that corn starch has less Points Plus than flour so I substituted that in my recipe and also decreased some of the brown sugar in the topping.

Strawberry Rhubarb Crisp (makes 2)


Preheat oven to 375°F
Spray Pam on bottom of 2 baking dishes


Filling
2 lbs rhubarb, cut in 1/2 inch pieces
2 lbs strawberries, halved or quartered if large
1 cup splenda
4 tbls cornstarch
4 tsp fresh squeezed lemon juice (I used limes because I had them)
2 tsp cinnamon
 
Place rhubarb and strawberries in a large bowl. Sprinkle with lemon juice, sugar, and cornstarch toss lightly to mix.

Pour 1/2 of filling into deep pie plate or other deep baking dish.

Cover with crumbled topping.
Topping
1 cup oatmeal
1 cup flour
1/2 can Almond paste (4 oz)
1 stick unsalted butter
1/2 cup brown sugar 
pinch salt


Cut up almond paste into small pieces and put in food processor together with oats, flour, sugar, butter pieces and salt. Pulse until just crumbly. DO NOT OVER PULSE! 

Sprinkle over fruit and bake in oven for 40-45 minutes.

Potato Salad - No Mayo

We played golf today.  It was 86 degrees when we drove over.  It was a beautiful day.  Too bad my golf playing was so pathetic.  We came home and had some margaritas, can't get away from that Mexican influence.  Then we cooked the dinner we were supposed to have last night.  
After I went to Wegmans yesterday to get the missing ingredients for our dinner, I saw Audrey outside and went over to say hello.  Jane was out on her deck and said hi too.  Then Larry came outside and Jane invited us over for a glass of wine.  Audrey and Steve didn't come because they had their granddaughter Heather with them.  Larry and I did go, and 3+ hours later we went home.  By then it was too late for dinner so we just had some ice cream for dessert.

Now we could have our dinner.  It was our first official summer dinner.  Hamburgs cooked on the grill, corn on the cob, and potato salad.  The potato salad is my favorite potato salad that I got from Terry probably 40 years ago but now I leave out the mayonnaise and milk and it is still delicious.  Below is the original recipe.

Terry's Potato Salad 
8 cups diced cooked potatoes

Mix together and let stand 
1/4 cup instant minced onion 
1/4 cup water 
2 Tbl vinegar
Add to above 
1⁄4 cup prepared mustard 
1 Tbs sugar 
1⁄4 cup salad oil 
1 Tbs season salt 
1 tsp celery seed 
black pepper

Add potatoes 
Let chill several hours or over night

Add 
2 cups diced crisp celery 
1⁄4 cup diced sweet pickles

====================================

I leave out these ingredients:
4 hard cooked eggs

Blend together and pour over potatoes 

1 cup mayonnaise 

1⁄2 cup milk

====================================
Toss to mix 
Chill

Makes 2 1⁄2 quarts

These tulips were in our garden.  We were surprised that they were still in bloom, but because it was so cold this year, they waited for us to return from Cancun so we could bring them in the house.

Shower Cakes

Yesterday Karen and Kim held a baby shower for Margie who is having a boy on June 8.
These cakes were beautiful and delicious and maybe I'll make them sometime so I'm posting the recipes here so I don't forget 

Chocolate Cake with Fleur de Sel Caramel Filling

There's chocolate cake—and then there's this chocolate cake. Four layers of cake. Chocolate ganache. Salted caramel. Toasted almonds. It's a decadent combination that has become a big seller at Santa Monica's Vanilla Bake Shop—and a new favorite for weddings.
12 SERVINGS

Recipe by Vanilla Bake Shop
September 2008
Ingredients
CARAMEL FILLING
  1 cup sugar
  1/4 cup water
  2 tablespoons light corn syrup
  1/2 cup heavy whipping cream
  1/4 cup (1/2 stick) unsalted butter, diced
  1/4 cup crème fraîche or sour cream
  1/2 teaspoon fresh lemon juice
  Large pinch of fine fleur de sel* plus additional for assembly

GANACHE FILLING AND FROSTING
  1 1/2 pounds bittersweet chocolate, chopped
  3 cups heavy whipping cream

CAKE
  2 cups sugar
  1 3/4 cups all purpose flour
  3/4 cup unsweetened cocoa powder
  1 1/2 teaspoons baking powder
  1 1/2 teaspoons baking soda
  1 teaspoon salt
  1 cup whole milk
  2 large eggs
  1/2 cup (1 stick) unsalted butter, melted
  1 cup hot water
  1 tablespoon instant espresso powder or instant coffee
  1 1/4 cups almonds, toasted, coarsely chopped

Preparation
CARAMEL FILLING
Stir sugar, 1/4 cup water, and corn syrup in deep medium saucepan over low heat until sugar dissolves. Increase heat to medium; cover pan and cook 4 minutes. Uncover; increase heat to high. Boil without stirring until syrup is deep amber, occasionally brushing down pan sides with wet pastry brush, about 6 minutes. Remove from heat. Add cream (mixture will bubble). Whisk in butter, then crème fraîche, lemon juice, and pinch of fleur de sel. Cool completely. DO AHEAD Can be made 3 days ahead. Cover and chill. Bring to room temperature before using.

GANACHE FILLING AND FROSTING
Place chocolate in large bowl. Bring cream to simmer in medium saucepan. Pour cream over chocolate; let soften 1 minute. Whisk until chocolate is smooth. Cool, then cover and chill overnight. DO AHEAD Ganache can be made 3 days ahead. Keep chilled. Bring to room temperature before using.

CAKE
Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line bottom of each with parchment paper; butter paper and dust pan with flour.

Sift sugar, flour, cocoa powder, baking powder, baking soda, and salt into large bowl. Add milk, eggs, and melted butter. Using electric mixer, beat at low speed until blended. Increase speed and beat 2 minutes. Stir 1 cup hot water and espresso powder in small bowl to dissolve. Add to batter; beat until blended (batter will be thin). Divide batter between pans (about 3 cups each).

Bake cakes until tester inserted into center comes out clean, about 32 minutes. Cool cakes in pans on racks 10 minutes. Cut around cakes; turn out onto racks. Peel off parchment and cool completely.

Using long serrated knife, cut each cake horizontally in half. Place 1 layer on platter; spread with 1/2 cup room-temperature ganache. Spoon 3/4 cup ganache into pastry bag fitted with 1/4-inch plain round tip. Pipe ring of ganache around edge of layer. Spread 1/4 cup room-temperature caramel filling evenly inside ring. Sprinkle caramel with large pinch of fleur de sel, then 1 tablespoon almonds. Top with second cake layer, ganache, ganache ring, caramel filling, fleur de sel, and almonds. Repeat with third cake layer. Top with fourth cake layer, cut side down. Spread remaining ganache over top and sides of cake. Press remaining almonds onto sides. DO AHEAD Can be made 2 days ahead. Cover with cake dome and chill. Let cake stand at room temperature 1 hour.

A type of sea salt; available at some supermarkets and at specialty foods stores.


Mixed-Berry Chiffon Cake with Almond Cream Cheese Frosting

Almond cream filling
1 cup half and half
1 vanilla bean, split lengthwise
1/3 cup sugar
1/4 cup all purpose flour
2 large eggs
1/2 7-ounce roll almond paste (scant 1/2 cup packed), diced
6 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
2 tablespoons (1/4 stick) unsalted butter
2/3 cup chilled heavy whipping cream

Cake
1 1/2 cups cake flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup lukewarm water
1/2 cup vegetable oil
5 large eggs, separated
1 tablespoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons grated lemon peel

1 cup raspberry preserves

Almond cream cheese frosting
2 1/2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups powdered sugar
1 tablespoon vanilla extract
3/4 teaspoon almond extract

Assorted fresh berries (such as strawberries and blueberries)
Currant jelly, warmed

Breakfast Casserole

This looks like a good recipe for a crowd.http://abcnews.go.com/GMA/recipe?id=13364622

Emeril's Broccoli, Cheese and Ham Healthy Breakfast Casserole

From the Kitchen of Emeril Lagasse
Servings: 6-8
Difficulty: Easy
Cook Time: 60-120 min

Are you tired of making eggs the same way all the time? Try 
Emeril's casserole. It's the perfect combination of meat, cheese 
and eggs without all the calories of a normal omelette.

Ingredients
4 cups coarsely chopped broccoli florets (about 1 head, 18 oz) 

1 tablespoon olive oil
2 teaspoons kosher salt, plus more for seasoning 

1 cup finely chopped onion 

1 cup small diced ham (5 oz) 

2 ½ ounces shredded extra-sharp cheddar cheese 

4 cups 1-inch diced whole wheat English muffins 

4 large eggs 

6 egg whites 

1½ cups skim milk 

2 teaspoons salt 

1 teaspoon sweet paprika 

¼ teaspoon cayenne pepper 

2 ounces finely grated Parmesan cheese

Directions
Blanch the broccoli florets in a pot of boiling salted water 
until bright green and slightly tender, about 1 minute. Transfer 
to an ice-bath and let cool. Drain well and set aside. 
Heat the olive oil in a small sauté pan over medium-high heat, 
add the onions and a couple of pinches of salt. Cook, stirring 
occasionally, until soft, about 4 minutes. Remove from the heat 
and set aside to cool. 
In a large mixing bowl, add the broccoli, cooled onions, ham, 
cheddar cheese and English muffins. Gently toss together to 
combine and pour into a 11.5 x 8-inch glass baking dish; spread 
the mixture out evenly.
Using the same bowl, add the eggs, egg whites, milk, salt, 
paprika and black pepper. Whisk to mix well and pour over the 
broccoli mixture. Cover with foil and store in the refrigerator 
overnight, up to 8 hours.
Preheat the oven to 375 degrees F. Place the casserole in the 
oven and bake for 45 minutes. Remove the foil and sprinkle the 
Parmesan cheese evenly over the top. Return to the oven and 
continue cooking until golden brown, puffed, and cooked through, 
about 30 minutes more. 
Place on a cooling rack and let rest for 10 to 15 minutes before 
serving. 

This recipe was styled by chef Karen Pickus for Good Morning 
America. 
 Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights 
reservedCopyright © 2011 ABC News Internet Ventures

Oatmeal Cookies

When did the recipe for oatmeal cookies change?
For the last 4 years I was using the recipe I got from  a box top of Quaker Oatmeal that I kept with my raisins.  When I made the cookies this time I decided to use the new box since it was easier to read than the one I had taped together.
That's when I noticed they had made it less fattening.  Not as less fattening as my last batch where I substituted pumpkin for all the butter and splenda for all the sugar.  They reduced the sugar and the butter, 2 Tbls less butter and 1/4 cup less brown sugar, but when did this happen?
  Why didn't they tell me???

Indian Cooking

QUICK JEERA CHICKEN - Recipes by Master Chef Sanjeev Kapoor

This was on Rachael Ray this morning

Ingredients

• 1 (1 ¾ pound/ 800- grams) chicken, cut into 12 pieces in a large mixing bowl
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons salt
  
• 2 tablespoons vegetable oil
• 2 teaspoons cumin seeds
• 8 to 10 green chiles, stemmed and cut in half
• 1/2 teaspoon ground turmeric
• 1/2 cup plain yogurt, whisked
• 1/4 cup chopped cilantro
• 7 to 8 black peppercorns, crushed
• 2 tablespoons chopped fresh mint 

Preparation

Put chicken in a large bowl. Add the lemon juice and 1 teaspoon of the salt, and 
stir well. Cover bowl with plastic and put into refrigerator to marinate for 30 minutes.
Place a medium nonstick saucepan over medium and add the oil. When the small bubbles appear at the bottom of the pan, add the cumin. When the cumin begins to change color, add the chilies and turmeric, and sauté for 10 seconds.
Add the chicken and sauté for 8-9 minutes until well browned. Add the yogurt, cilantro, peppercorns and remaining 1 teaspoon of the salt. Stir well and add the ½ cup water. Cover, lower the heat and cook for 20 minutes or until chicken is cook through.
Transfer to serving dish and sprinkle with the mint and serve hot.

Salsa

Michael made a delicious salsa that he served with chicken and black beans and rice.
The ingredients were pineapple, tomato, cilantro, onion, green peppers and orange juice.

- Posted from my iPhone

Audrey's Fudgeful Peanut Butter Bars

Previously known as Mary Jane's Fudgeful Peanut Butter Bars until I had them at Audrey's and now she gets the credit.

Mix by hand:
1 pkg yellow cake mix

1 stick melted butter
2 eggs

1/2 cup peanut butter

Mix with mixer

Spread 2/3 of mixture into a lightly buttered 13x9 pan

Melt togeter:

6 oz Chocolate Chips

1 can Eagle condensed milk

2 Tbls butter

Cool

Pour over base

Crumble remainding cake mixture over top

Bake 350 for about 30 minutes

Cool and cut into bars

To Die For !!

Curried Squash & Chicken Soup

This looks easy enough to make while we are on vacation as long as I can find the coconut milk and red curry paste.  Otherwise may have to wait until we're back home.

Source: © EatingWell Magazine
Active Time: 15 Minutes
Total Time: 20 Minutes            2 servings, 1 3/4 cups each

Red Thai curry paste adds heat and depth of flavor to this simple soup. If you like, omit the chicken and spinach to make an even simpler first-course soup.

INGREDIENTS
1 10-ounce package frozen pureed winter squash
1/2 cup lite coconut milk (see Tips for Two)
1/2 cup water
8 ounces boneless, skinless chicken breast, thinly sliced
1 6-ounce bag baby spinach
2 teaspoons lime juice
2 teaspoons brown sugar
1/2-1 teaspoon Thai red curry paste (see Note)
1/4 teaspoon salt
Tips for Two: Coconut milk Storage: Refrigerate for up to 4 days or freeze for up to 2 months. Uses: Drizzle on sliced fresh fruit; use as some of the liquid for cooking rice Ingredient Note: Red curry paste is a blend of chile peppers, garlic, lemongrass and galanga (a root with a flavor similar to ginger). Look for it in jars or cans in the Asian section of the supermarket or specialty stores.
DIRECTIONS
Heat squash, coconut milk and water in a medium saucepan over medium-high heat. Cook, stirring occasionally, until the squash defrosts, about 10 minutes. Add chicken, reduce heat to medium and simmer, stirring occasionally, for 3 minutes. Stir in spinach, lime juice, sugar, curry paste to taste and salt and continue cooking until the chicken is cooked through, about 3 minutes longer.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Nutrition Information 2 servings, 1 3/4 cups each - Facts Per Serving:
Calories:274     Fat. Total: 7g   Carbohydrates, Total 22g
Cholesterol: 63mg  Sodium: 453mg  Protein:  28g  
Fiber:6g   % Cal. from Fat: 23%  Fat, Saturated: 4g

Strawberry Poppy Seed Tart

I saw this recipe on GMA this morning and thought it would be perfect for company dessert tomorrow night. However, after reading the recipe it looked like more calories and work than Sandra Lee made it look so maybe I'll just save it for some other time when there will be more than 6 people for dinner so we won't have all the leftovers.  Or a perfect dessert to bring somewhere because it looked so pretty.

Strawberry Poppy Seed Tart

Something Sweet for Valentine's Day

From the Kitchen of Sandra Lee
Servings: 6
Difficulty: Easy
Cook Time: 30-60 min

No Valentine's Day celebration would be complete without
something sweet. Try this delicious strawberry tart.


Ingredients

1 pound fresh strawberries, hulled and sliced
1/3 cup poppy seed cake and pastry filling, Solo®
1/2 cup tub-style cream cheese, softened, Philadelphia®
1/4 cup whipping cream
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract, McCormick®
1 egg, lightly beaten
1 teaspoon water
1 sheet frozen puff pastry, thawed, Pepperidge Farm®
Powdered sugar


Directions

Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a small bowl, combine strawberries and poppy seed filling.


In a medium bowl, beat cream cheese with electric mixer on medium
speed until fluffy. Add whipping cream and beat until soft peaks
form. Beat in granulated sugar and vanilla. Refrigerate until
ready to use.


Stir together egg and water; set aside. Unroll puff pastry sheet
onto a lightly floured surface. Using a rolling pin, roll each
side of the pastry sheet 1/4 inch longer than original. Using a
sharp knife, cut a 3/4-inch-wide strip from each side of the
pastry dough. Using a pastry brush, brush egg mixture around
edges of dough rectangle. To make a raised edge for tart, place
each dough strip on top of the side it was cut from and trim off
excess dough. Using a fork, prick bottom of the tart dough. Brush
egg mixture over top edge. Bake in preheated oven in glassware
pan for 20 to 25 minutes or until puffed and golden brown. Cool

Ginger root

Laura asked me how to cut the ginger for the Asian soup. I found this website all about ginger http://steamykitchen.com/214-fresh-ginger-tips.html and then I decided to try a few of the techniques.

A vegetable peeler worked great for peeling the ginger and then making strips.


This slicer worked the best for grating the ginger and then I rolled it in plastic wrap.

After it was all rolled up I put it in a labelled plastic bag. When I want to use some, I can just cut or break it off.